Steward
Naservair JKIA
2016 - 2026
Nairobi
Knowledge on cleaning machine operation, handling, and maintenance, reducing equipment downtime by 15%.Compliance with safety protocols. Enforced rigorous cleaning and sanitization of all kitchen equipment using standard operating procedures, achieving 100% pass rate on health inspections. Maintained clean and dry kitchen floors at all times, reducing slip-and-fall incidents by 30%.Cleaning of kitchen hoods to prevent oil buildup, extending equipment lifespan by 20%. Understood and applied HACCP principles, leading to zero food safety violations. Promoted food safety and good hygiene practices, resulting in a 25% improvement in hygiene audit scores.
